((Gluten free Christmas cake))
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Losing It With Joss
✻*.¸.*✻✿ ✻SHARE so you can find it on your timeline
Looking for healthier alternatives and weight loss support?
Losing It With Joss
Ingredients850g dried mixed fruit
1 cup brandy
150g butter, softened
1 cup brown sugar
3 eggs, at room temperature
1 cup gluten-free plain flour
1/4 cup gluten-free self-raising flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3/4 cup blanched almonds
1/4 cup apricot jam
Step 1
Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Step 2
Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper (see note). Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Step 3
Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
Step 4
Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
Step 5
Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.
Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Step 2
Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper (see note). Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Step 3
Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
Step 4
Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
Step 5
Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.
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